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Fried Apple Pies Recipe

Fried Apple Pies

iamwinfred
Fried apple pies are one of those Southern classics that never go out of style. A buttery, flaky crust wraps around a warm cinnamon apple filling, then gets fried until the edges turn golden and crackly. This old fashioned version is the kind you would have found cooling on a windowsill at your grandmother's house—no shortcuts with canned biscuit dough, just a simple homemade crust and a thick, spiced apple filling.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 pies
Calories 260 kcal

Equipment

  • Large mixing bowl
  • Pastry cutter or fork
  • Rolling Pin
  • Round biscuit cutter or bowl (5 inches wide) For cutting dough circles
  • Cast iron skillet or heavy bottomed Dutch oven For frying
  • Deep fry thermometer To keep oil temperature steady
  • Spider skimmer or slotted spatula For lowering and lifting pies
  • Wire rack lined with paper towels For draining
  • Medium saucepan For cooking filling
  • Plastic wrap

Ingredients
  

  • 2 1/2 cups all purpose flour about 313g
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter 85g
  • 4 tablespoons cold shortening 56g
  • ice water up to 8 tablespoons (about 120ml), added 1 tablespoon at a time

For the Filling

  • 4 cups Granny Smith apples about 4-5 medium apples, peeled, cored, and finely diced
  • 1/4 cup granulated sugar 50g
  • 1/4 cup brown sugar 50g, packed
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg a pinch
  • 1 tablespoon lemon juice about 15ml
  • 1 tablespoon cornstarch about 8g
  • 1/4 cup water 60ml, plus extra for cornstarch slurry

For Frying and Finishing

  • vegetable oil or shortening for frying (about 2 inches deep in pan)
  • powdered sugar for dusting
  • cinnamon sugar for dusting (mix of cinnamon and sugar)

Instructions
 

  • Whisk flour and salt in a large bowl. Cut in cold butter and shortening with a pastry cutter until the mixture looks like coarse crumbs with pea sized pieces of fat remaining.
  • Add ice water one tablespoon at a time, stirring gently after each addition until the dough just comes together when pressed. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  • While the dough chills, combine diced apples, water, granulated sugar, brown sugar, cinnamon, and nutmeg in a medium saucepan. Cook over medium heat until apples soften, about 8-10 minutes.
  • Stir cornstarch into lemon juice to form a slurry, then stir into the apple mixture and cook 2 more minutes until thickened. Remove from heat and cool completely to room temperature.
  • Divide the chilled dough in half. On a lightly floured surface, roll one half out to about 1/8 inch thick. Cut into 5-inch circles, rerolling scraps as needed.
  • Spoon about 2 tablespoons of cooled filling onto one half of each circle, leaving a half inch border. Moisten edges with water, fold over to form a half moon, and press to seal. Crimp with a fork.
  • Pour 2 inches of vegetable oil into a cast iron skillet or Dutch oven. Heat to 350°F using a deep fry thermometer. Maintain temperature throughout frying.
  • Using a spider skimmer, gently lower 2-3 pies into the hot oil. Fry for 2-3 minutes per side until deep golden brown and crisp. Drain on a wire rack lined with paper towels.
  • Let the oil return to 350°F between batches. While still warm, dust the fried pies generously with powdered sugar or cinnamon sugar. Let cool 5 minutes before serving.

Notes

  • Keep dough cold: Warm dough is harder to shape and will not fry up as flaky. Return to refrigerator if it becomes too soft.
  • Cool filling completely: Warm filling will soften and tear the dough during assembly. Make filling a day ahead to save time.
  • Don't overfill: Overfilled pies are prone to bursting open in the hot oil. Stick to about 2 tablespoons per pie.
  • Maintain oil temperature: A steady 350°F ensures even browning without greasiness. Use a thermometer and adjust heat between batches.
  • Storage: Store cooled pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Reheating: Reheat in a 350°F oven or air fryer for about 8 minutes to bring back the crisp crust.
  • Freezing: Freeze baked and cooled pies for up to 2 months. Reheat from frozen at 350°F until warmed through.
  • Variations: Swap apples for peaches, cherries, or blueberries. Add a caramel drizzle inside for a salted caramel version.
  • Baked option: Bake at 400°F for 20-25 minutes instead of frying. Brush with melted butter before baking.
  • Apple choice: Granny Smith apples are classic for their tartness and ability to hold shape. Honeycrisp or Braeburn also work well.

Nutrition

Serving: 1pieCalories: 260kcalCarbohydrates: 32gProtein: 2gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 120mgPotassium: 80mgFiber: 2gSugar: 14gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 6mg
Keyword fried apple pies, hand pies, old fashioned recipe, southern dessert
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